Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
with after » birth after (Expandir a busca), high after (Expandir a busca), bath after (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
with after » birth after (Expandir a busca), high after (Expandir a busca), bath after (Expandir a busca)
1
Relationship among body condition at parturition, decrease of backfat thickness and weight during...
“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”Acessar documento
Artigo
2
“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
3
4
“... performance was analyzed in isolated papillary muscles during the administration of extracellular Ca2+ and...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
5
6
7
“... nutritional status after either 6 and 12 months of follow-up in subjects with lipodystrophy syndrome after...”
Acessar documento
Acessar documento
Artigo
8
9
10
“... grain yield and decrease overall productivity. Therefore, fertilizer N requirements of upland rice...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
11
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... delicacy with a salt content of 3 –6% and a pH greater than 5. This process has been applied to fish such...”Acessar documento
Dissertação
12
13
“.... Severe food allergy sometimes develops during exercise in association with a specific food (up to four...”
Acessar documento
Acessar documento
Artigo
14
“... resulted in a decrease in triglyceride levels in the digestive gland, and after 12 days, these lipid...”
Acessar documento
Acessar documento
Artigo
15
“... on animal growth and health. Curcumin (100 mg/kg) was added after the extrusion process along with the other...”
Acessar documento
Acessar documento
Artigo
16
17
18
“...We investigated the alterations on bioactive compounds after treatments with ozonated water during...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Artigo
19
Assuntos:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
Acessar documento
Acessar documento
Artigo
20
“... 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage...”
Acessar documento
Acessar documento
Artigo